Pumpkin Sheet Cake with Cream Cheese Frosting

• 16 oz can pumpkin
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well.  Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.  Pour into a greased 10×15 inch baking pan.  Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.  Here’s what you’ll need for the frosting:

Cream Cheese Frosting:

• 5 Tbs. butter, softened
• 3 oz cream cheese, softened
• 1 tsp. vanilla
• 1 3/4 cups powdered sugar
• 3-4 tsp. milk
• chopped nuts for the top, if desired

Beat the butter and cream cheese together.  Add the vanilla and blend till smooth.  Gradually add the powdered sugar and mix well.  Add the milk a bit at a time until you get it to a spreadable consistency.

White Chicken Enchiladas

Ingredients 

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Directions

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Read more at http://myfridgefood.com/recipes/entree-chicken/white-chicken-enchiladas/#JOHxyjvwecI4SjqP.99

23 Shameless Ways to Get Drunk that are actually Brilliant

http://www.buzzfeed.com/rachelysanders/draaank

Freezing yogurt

http://onceamonthmeals.com/freezing-yogurt/

1. Fill a clean ice cube tray with yogurt.
2. Freeze until solid.
3. Pop the yogurt cubes out of the tray, and place in a freezer bag, and return to the freezer.
4. When you are ready to make a smoothie, muffins, or just want a small portion of yogurt, easily grab a cube or two from the freezer. It may depend on the size of your ice cube tray, but in my approximation, one cube equals about 2 TBSP of yogurt.

Two Minute Scrambled Eggs

Two Minute Scrambled Eggs

Ingredients:

2 eggs
2 tablespoons milk
2 tablespoons shredded cheese
salt, pepper, and any other herbs you choose to use

Directions:
Coat a 12 oz. microwave safe coffee mug or other dish with cooking spray. Add eggs and milk and beat till blended.
Microwave on HIGH for 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese and season with salt, pepper, and herbs.

Pasta salad w/ feta cheese

Product Recall: One SKU of Velveeta Cheesy Skillet Singles Due to Undeclared Soy: Click Here

• 
• 
• 

• home 
• contact us 
• food&family magazine 
• 

• sign up for email
• 
• 

• 
• 
• 
• 

• Recipes
• Tips & Ideas
• Community
• Videos
• Products

• home
• recipes
• feta and vegetable rotini salad

Feta and Vegetable Rotini Salad

 (297)

rate it now!

photo by:kraft

1K+

Zesty dressing, rotini, feta cheese and fresh veggies unite for a zingy response to "What kind of pasta salad should I bring?"

time

prep:

30 min

total:

1 hr 30 min

servings

total:

8 servings, about 1 cup each

 add your photo

1

 | 

1

 
add to shopping list

 
add to recipe box

 
print

 
send/share

• recipe
• reviews (297)
• nutrition

what you need

3

cups  tri-colored rotini pasta, cooked, cooled

1

cup  ATHENOS Traditional Crumbled Feta Cheese

1

cup  halved cherry tomatoes

1

cup  chopped cucumbers

1/2

cup  sliced black olives

1/2

cup  KRAFT Zesty Italian Dressing

1/4

cup  finely chopped red onions

make it

COMBINE ingredients.

REFRIGERATE 1 hour.

Broccoli Salad

Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.html?oc=linkback